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Recipe

Pan-Seared Sea Scallops with Thai Green Curry, Snap Peas, and Carrots

Scott Phillips

Servings: 4

Perfectly seared scallops stand out in this fragrant curry. There are a lot of ingredients involved in making the curry paste, but they all go right into a blender, which means it’s super easy to make. Serve the curry with rice or noodles.

Ingredients

For the curry paste

  • 3 Tbs. very finely chopped lemongrass (from about 2 stalks)
  • 3 Tbs. coarsely chopped serrano chiles with seeds (2 to 3 medium peppers)
  • 2 Tbs. coconut oil or canola oil
  • 2 Tbs. coarsely chopped shallot
  • 1 Tbs. coarsely chopped garlic
  • 1 Tbs. coarsely chopped peeled fresh ginger
  • 1 Tbs. coarsely chopped fresh cilantro
  • 1-1/2 tsp. ground coriander
  • 1/2 tsp. ground cumin
  • 1/2 tsp. finely grated lime zest
  • Kosher salt and freshly ground black pepper

For the curry

  • 1 13.5-oz. can unsweetened coconut milk, well shaken
  • 1/2 cup lower-salt chicken broth
  • 1 tsp. granulated sugar
  • 5 small carrots, peeled and thinly sliced on the diagonal (about 1-1/4 cups)
  • 6 oz. sugar snap peas, strings removed and sliced on the diagonal (about 1-1/2 cups)
  • 2 tsp. fish sauce
  • Kosher salt
  • 1-1/4 lb. dry sea scallops, side muscle removed
  • 1 Tbs. canola oil; more as needed
  • 1 Tbs. unsalted butter; more as needed
  • 1/2 tsp. ground coriander
  • 2 Tbs. chopped fresh mint
  • 2 Tbs. chopped fresh basil
  • Cooked rice or rice noodles, for serving (optional)

Nutritional Information

      Calories (kcal) : 470
      Fat Calories (kcal): 310
      Fat (g): 35
      Saturated Fat (g): 26
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 4.5
      Cholesterol (mg): 40
      Sodium (mg): 810
      Carbohydrates (g): 27
      Fiber (g): 7
      Sugar (g): 3
      Protein (g): 20

Preparation

Make the curry paste

  • Combine the lemongrass, chiles, oil, shallot, garlic, ginger, cilantro, coriander, cumin, and lime zest in a blender. Add 3 Tbs. water, 1/2 tsp. salt, and 1/8 tsp. pepper, and blend to form a coarse, wet paste.

Make the curry

  • In a 4-quart saucepan, cook the curry paste over medium heat, stirring frequently, until much drier and just beginning to stick to the pan, about 4 minutes. Add the coconut milk, broth, 1/2 cup water, and the sugar. Increase the heat to medium high, bring to a boil, reduce to a simmer, and cook, stirring occasionally, for 5 minutes. Add the carrots and snap peas, bring to a simmer, and cook until just barely tender, about 4 minutes. Stir in the fish sauce, and season to taste with salt.
  • Pat the scallops dry. Heat a large cast-iron or other heavy-duty skillet over medium-high heat until very hot. Add the remaining 1 Tbs. oil and the butter. Sprinkle the scallops all over with coriander and ¼ tsp. salt. Working in batches if necessary to keep from crowding, cook the scallops, undisturbed, until very well browned on one side, 2 to 3 minutes. Flip and cook until just barely cooked through, 2 to 4 minutes more, depending on size. Transfer to a plate. Repeat, if necessary, wiping out the pan and adding more butter and oil as needed.
  • Stir the chopped herbs into the curry. Serve over rice or noodles, if you like. Top the curry with the scallops.

Make Ahead Tips

The curry paste can be stored covered and refrigerated, for up to 5 days.

Reviews

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Reviews

  • User avater
    SueCron | 12/24/2016

    The flavor was awesome but this was WAY too spicy. We did this recipe exactly as written but the Serrano chiles need to be dialed way back. It ruined this dinner for us and my mouth is still on fire. Do try this recipe but cut back on the chiles.

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